THE SAMAGI
STORY
A SPICE HOUSE
SINCE 1969.
The Samagi story began in 1969, when Mr. Abeyratne established a small spice business in southern Sri Lanka. What followed was a journey of growth across generations.
THE NEXT
GENERATION.
His children took the business forward, found its first international buyers — and kept the estate's growing and peeling methods exactly as they were.
ORGANIC,
BY CONVICTION.
Undergrowth left standing, mixed planting kept in place, and soil treated as the asset it is. Estates farmed this way stay productive for decades.
PEELED THE
OLD WAY.
The growing and peeling methods of the first estate still stand, half a century on.
EIGHT MARKETS,
THREE CONTINENTS.
The USA, Canada, Mexico, Brazil, Argentina, Peru, Honduras and Europe — Ceylon spice from Akuressa, shipped to the world.
TESTED BEFORE
IT TRAVELS.
Steam-sterilised, dried, metal-checked and packed with traceability — every batch read the same day in the house's own laboratory.
THE NEWEST
CHAPTER.
With decades of experience in spices behind us, SPICEUP opens a new chapter: contemporary beverages inspired by ingredients we know well.
FROM SRI LANKA
TO THE WORLD.
INSIDE THE
HERBAL GARDEN
WHAT'S IN
THE CAN
THE NEXT CHAPTER
IS HERE.
Herbal flavours · chilled in coolers across the island
See the rangeNEWS FROM
THE SPICE GARDEN
Flavour drops, estate stories and new stockists. No spam, ever.
Ceylon-cinnamon herbal sodas from Sri Lanka's top spice growers. Fun, fiery, and good for you.